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Meatless Monday-Quinoa Tabbouleh

Even though it has finally turned fall in LA, for some reason I was craving a light, summery meal over the weekend.  So, I went with a fresh tabbouleh recipe.  But instead of using bulgur wheat, I substituted quinoa.  Follow the recipe below for a great, light summery recipe when you need one!

1 Cup Quinoa

1/2 Lemon

1 Large English cucumber

1 Pint Cherry Tomatoes

2/3 Cup Flat-Leaf Parsley, chopped

1/2 Cup Mint, chopped

2 Scallions

1/2 Cup EVOO

Salt, Pepper, Garlic Salt to taste

Tabbouleh Ingredients

Tabbouleh Ingredients

Cook quinoa to package’s instructions

Juice lemon into bowl

Whisk in olive oil and add garlic, salt, and pepper to taste

Tabbouleh Dressing

Tabbouleh Dressing

Half tomatoes and dice cucumbers

Add cooked quinoa, tomatoes, and cucumbers to dressing and mix

Putting the tabbouleh together

Putting the tabbouleh together

Add scallions and parsley and mix

Taste and add seasonings if desired

Adding scallions and parsley

Adding scallions and parsley

Serve immediately.  If making ahead of time, store and refrigerate dressing and mixture separately.  When ready to serve, mix together

Finished bowl of Tabbouleh

Finished bowl of Tabbouleh

Come back later this week for a few more Halloween-inspired recipes!

Stay hungry…

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